36 BOARD OF AGRICULTURE. 



can, open to the air, with the cover off, is all that is usually 

 necessary. 



Question. Does not the floating cream in the curd, that 

 is complained of so much, come from that source ; that is, 

 from the night's milk, the cream having separated in part 

 from the milk during the twelve hours it has been standing? 



Mr. Arnold. It is not cream that floats in those cases ; it 

 is curd that floats. It does not come from the night's milk, 

 it comes from the morning's milk. Invariably, the night's 

 milk will go to the factory in better condition standing open, 

 and nothing else done to it, than the morning's milk, both of 

 them being shut up when carried. 



Mr. Wetherell. I have seen cream in the vat that was 

 separated from the milk go off' in the whey. 



Mr. Arnold. That is because it was not properly man- 

 aged. If the cream that rises on the night's milk is turned 

 into a strainer, and warm milk poured upon it, the warm milk 

 will carry the cream through the strainer and pulverize it, 

 and it will then be mixed up, and all those clots disappear. 

 The clots will do no injury then. 



Mr. Root. Perhaps it should be stated that we use a 

 different can from the New York milk-can. Our cans have 

 an aperture on top, perhaps not more than three inches in 

 diameter ; whereas the aperture of the New York can is as 

 large as the diameter of the can itself. Would that not make 

 a difference ? 



Mr. Arnold. If you left the milk standing in the can 

 over night, it would make a difference. If you were going 

 to leave the milk exposed to the night air, it would be much 

 better to stand with a broad opening at the top than a narrow 

 one. In carrying it to the factory, it would answer every 

 purpose to have a small aperture at the top, if you had that 

 covered with wire cloth. Suppose you make a tube, just the 

 right size, to enter your can, and go down far enough to stay, 

 say two inches, and cross it with. wire cloth, and have it extend 

 up two inches from where the cloth crosses the centre, so that 

 the air will play in and out just as freely as possible, with a rim 

 around the top to keep the milk, which is dashed up by the 

 jolting of the journey, from slopping over, — such a can will 

 carry milk to the factory well, and it will not take any hurt 



